Preparation: 35 minutes
Cooking: 40 minutes
Portions: 10-12
Difficulty: medium
Price: 14-15 Euros
Avocado on toast / Αβοκάντο με αυγό ποσέ
November 13, 2019Avocado on toast / Αβοκάντο με αυγό ποσέ
November 13, 2019
This soup actually not only announces the beginning of Autumn it is also a signature Thanksgiving soup. If you read the ‘ABOUT’ section you will have understood how important Thanksgiving is to me. This soup started as a carrot soup. I had seen the recipe on a Greek tv show. But it was a bit too sweet. So, the carrot soup evolved into carrot puree- which will be shared in another post. And the carrot soup became pumpkin soup but keeping the carrots. And then more vegetables joined the pot. Some potatoes, and some celery, and ginger. I guess it is not just a pumpkin soup. It is an evolution. But still so easy and worth trying. And even if you alter the amount of vegetables and their proportions it will still be a great soup. Ginger and nutmeg are the two small secrets. And at the end by what you decide to use as toppings (fried bacon, crème fraiche, chimichurri, fried onions, yogurt) you give your soup a twist but using the same base. It feels so nice having this recipe as one of the first ones on this website. I think it is one of the few recipes I know by heart and I have been making for years without having to alter or experiment with.
INGREDIENTS
500 grams Carrots
1/2 Pumpkin or Butternut squash
1 leek
1 sprig of celery
3-4 spring onions
1 yellow dry onion
2-3 potatoes
1 liter of vegetable broth
100 gr Orange juice
1 pinch of ginger (or ideally 1 piece of ginger grated)
1/4 cup of oil
1 pinch of cumin or nutmeg
1 tsp butter
salt and pepper
Crème fraîche for serving
PREPARATION
First wash and cut all your vegetables. In one big bowl cut in similar sized cubes the pumpkin or butternut squash, the carrots and potatoes.
In a second bowl cut the spring onions, the chopped onions (i use a pulse blender to finely chop them), some ginger slices, the leek and the celery. Using the peeler remove some of the fibers of the celery. They are difficult to digest and difficult to blend so the final soup will not be as fine. By hand pull the ‘strings’ from the back of every celery stick. I also add 2-3 celery leaves.
In a pan add the olive oil and a spoon of butter. Add your greens (onions, ginger, leek, celery) in the pot and cook them for 7-10 minutes till they are tender and translucent. Then add the rest of the vegetables. Cook all together for another 5 minutes till well mixed and oiled up. Add the orange juice and vegetable broth till your vegetables are slightly covered.
Bring to boil, add salt and pepper and boil at medium heat for 40-45 minutes till all the vegetables are tender. When the vegetables are soft enough use a hand blender and blend very well. Add some freshly grated ginger and some nutmeg. Mix again and add more salt and pepper if needed.
Finally bring to a boil again and your soup is ready. Serve with Crème fraîche or any of your favorite toppings!
*You can add more water if the soup turns out to be too thick for your taste or boil a bit more if you find that the soup is too thin.
